Custard Ice Cream 2 1/2 c Sugar
1 pn Salt
1 tb (heaping) flour
1 tb (heaping) cornstarch
4 Egg yolks
2 Envelopes unflavored gelatin
1/2 c Water
1 pt Half-and-half
1/2 ga Milk
1 cn (large) evaporated milk
1/2 cn Water
4 tb Vanilla
Sift together the sugar, salt, flour and cornstarch. Soften the gelatin in
the water. In a double boiler heat 1 quart of milk; add dry ingredients.
Cook 15 minutes, stirring constantly. Pour small amount of milk mixture
over the beaten egg yolks; mix well and return to double boiler. Continue
cooking another 3 to 4 minutes. Remove from heat; add dissolved gelatin;
mix well and cool. (Do not refrigerate.) When cool add the evaporated milk,
water and the Half & Half. Add the vanilla; pour into the ice cream freezer
and then add rest of the milk. Mix well. Makes 1 gallon. Left over ice
cream can be stored in a shallow pan and cut into squares for later
serving. Custard Ice Cream printer friendly version located here.
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